Is there a better meal on the beach than fresh seafood? For Oprah's Australian barbecue on Queensland's Whitehaven beach, superstar Australian chef Curtis Stone serves up oysters with a watermelon-based sauce. Get all of the recipes from this "barbie."

Servings: Serves 3

Ingredients

12 oysters , shucked

1/2 cup watermelon juice

1/2 cup champagne vinegar

1 cup champagne

1 Tbsp. prepared horseradish

1/4 cup peeled, seeded and small diced cucumber

1/4 cup brunoise shallots

1 Tbsp. freshly ground black pepper

1 Tbsp. tarragon , chopped fine

Directions

To make the mignonette, combine the watermelon juice, champagne vinegar, champagne, horseradish, cucumber, shallots and black pepper in a bowl. Mix until they are completely incorporated. If possible, allow the mignonette to rest overnight in the refrigerator.

Fill a medium-sized bowl with crushed ice, then place the oysters in a circle around the inside of the bowl.

Mix the mignonette well. Serve a tablespoon of the sauce into each oyster. Garnish with chopped tarragon.